Introduction
Looking for a fun and delicious way to get in the holiday spirit? Look no further than these amazing gingerbread cookies from NYTimes. These cookies are the perfect blend of spicy and sweet, with a soft and chewy texture that will leave you wanting more. Whether you’re looking to impress your family at your next holiday gathering or just want to enjoy a tasty treat, these gingerbread cookies are sure to please.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla extract
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and cloves until well blended.
- In a large bowl beat butter, brown sugar and egg on medium speed until well blended.
- Add molasses and vanilla; beat until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half; shape each half into a disk.
- Wrap each disk in plastic wrap and refrigerate at least 2 hours or overnight.
- Preheat oven to 375°F. Grease or line cookie sheets with parchment paper.
- Place 1 disk of dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking. Cut out cookies with desired cutter.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies)
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- Repeat with remaining dough until all of it is used up.
Nutritional Information
- Serving Size: 1 cookie
- Calories: 120
- Total Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 75mg
- Total Carbohydrates: 22g
- Dietary Fiber: 0g
- Sugars: 12g
- Protein: 1g
Cooking Time
Prep Time: 20 minutes Cook Time: 10 minutes per batch Total Time: 2 hours 30 minutes
Equipment
- Mixing bowls
- Measuring cups and spoons
- Mixer
- Baking sheets
- Cookie cutters
- Wire cooling racks
Serving Suggestions
These gingerbread cookies are perfect for enjoying on their own or with a glass of cold milk. They’re also great for sharing with friends and family during the holiday season.
Variations
Want to switch up your gingerbread cookies? Try adding some chopped nuts or dried fruit to the dough. You can also experiment with different cookie cutter shapes to make your cookies even more festive.
Substitutions
If you don’t have molasses on hand, you can substitute honey or maple syrup. You can also use a gluten-free flour blend if you need to make these cookies gluten-free.
Storage
Store your gingerbread cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to 3 months.
Tips
Be sure to chill your dough for at least 2 hours before rolling it out. This will help the cookies hold their shape and prevent spreading during baking. You can also use a silicone baking mat to prevent sticking and make cleanup easier.
Notes
This recipe makes about 24 cookies, depending on the size of your cookie cutters.
Frequently Asked Questions
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just be sure to let the dough come to room temperature before rolling it out.
Can I use this recipe to make gingerbread houses?
Yes, you can use this recipe to make gingerbread houses. Just be sure to roll the dough out slightly thicker than you would for cookies and bake for a few minutes longer.
If you don’t have cookie cutters, you can use a knife to cut out your shapes. You can also use a small glass or cup to make round cookies.
Personal Thoughts
Overall, I absolutely love this gingerbread cookie recipe from NYTimes. The cookies are so flavorful and have the perfect texture, with just the right amount of spice. They’re also really easy to make and perfect for sharing during the holiday season. Whether you’re a seasoned baker or just starting out, I highly recommend giving this recipe a try. You won’t be disappointed!